Clinical nutrition for chronic fatigue syndrome/myalgic encephalomyelitis

Overview Chronic fatigue syndrome/myalgic encephalomyelitis (CFS/ME) is primarily characterised by prolonged periods of fatigue, but is also associated with cognitive symptoms including: poor concentration, decreased memory and somatic symptoms such as painful joints and muscles, disordered sleep patterns and gastrointestinal issues. There is increasing evidence that CFS/ME is associated with persistent viral infection that impairs the body’s ability to make omega-3 and omega-6 long-chain polyunsaturated fatty acids – the precursors to eicosanoids responsible for the regulation of inflammatory and immune processes.[1] This reduced capacity to metabolise omega fats and produce the eicosanoids needed for immune function and fighting viral infections can exacerbate CFS symptoms. Mitochondrial dysfunction and depletion of Coenzyme Q10 (CoQ10) is also associated with CFS/ME and results in reduced energy supply to muscles, causing not only fatigue but also disturbances in sleep patterns and cognitive impairment.[2]